I only make one claim about my food: it's vegan. I'm largely about baking these days.

Sunday, November 15, 2009

Thai Fried Rice

I can't remember how many times I tried to make fried rice back when I started cooking on my own before I learned that cold rice is the key to keep in from sticking together into one lump. It was a great day. Fried rice is a great way to use up extra rice, but I usually try to make a few extra cups so I can make fried rice on Asian night. This recipe has wonderful flavour, and the key is the coconut. Make sure you toast it but don't burn it.

METHOD1. Heat a wok over medium heat. Dry fry the cashews and coconut, stirring constantly, for a minute or so, until lightly golden and fragrant. Set aside.2. Increase heat to med-hi and add oil. Stir fry garlic for 30 seconds, until lightly golden, then add in curry paste and rice and fry for a few mins, until heated through.3. Add brown sugar, sauces, and vinegar and mix well. Add in beans and bok choy and fry until bok choy is wilted but still nice and green. Add in onions, coconut, and cashews and cook for a few mins more.4. Mix in omelet slices and lime juice and serve.